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Preparation

1.Grate the zucchini and add 1/2 tsp salt and allow to rest for 30 minutes. Next squeeze the zucchini to remove as much moisture as possible. If using dry chickpeas, soak overnight and cook or use canned chickpeas.
2.Chop coriander leaves and garlic. Grind the cooked chickpeas using very little water.
3.To the squeezed zucchini add the chickpea puree, coriander leaves + garlic mixture, chilly powder, coriander powder, cumin powder and salt. Mix well.
4.Make small balls of the mix and fry them in a kuzhi paniyaram pan (pancake puff pan). You can also flatten the balls, place on a greased baking sheet and bake in a preheated 400F oven for 20 min, flip over and then bake for another 10 - 15 minutes.